ROLLLLLL.... WOOD? [Updated With Results]

"Snuze: Needs another Swede" (markg) 04/08/2020 at 20:04 • Filed to: None

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Fired up the Green Mountain wood pellet grill to make some ribeyes.

Heres how I like to do mine:

Pull steaks out of fridge at least 30 minutes prior to cooking to allow temp to equalize.

Microwave 2 tbsp of butter. Brush on steaks and apply my favorite rub(s) on both sides. Tonight is a mish-mash - 1 with the last of my Stubbs Steak Rub, 1 in Butchers Blend, and 2 in Maple Bacon Glaze.

Fire up the grill and let it warm up to 150 with the smoke vent at ~50% for a mix of smoke and direct heat. Throw steaks on for about 20 to 30 minutes depending on time and thickness and smoke at 150.

Run grill temp up to 375. Grill for about 5 to 7 minutesdepending on thickness.

Flip and grill for an additional 4 to 6 minutes.

Let rest for a few minutes under foil while we prep sides.

And enjoy!

Chariotoflove > Snuze: Needs another Swede 04/08/2020 at 20:06

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What kind of pellets do you use?

UserNotFound > Snuze: Needs another Swede 04/08/2020 at 20:20

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Well see now that sounds like overhandlin’ to me.

Snuze: Needs another Swede > Chariotoflove 04/08/2020 at 20:26

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The Green Mountain Texas Blend at the moment. It’s a mix of Black Oak, Hickory, and Mesquite. It gives a more smokey taste.

Normally I like the Gold, which is a Red Oak, Hickory, and Maple blend.  Its balanced and not overly smokey. 

Snuze: Needs another Swede > UserNotFound 04/08/2020 at 20:27

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How so?

Chariotoflove > Snuze: Needs another Swede 04/08/2020 at 20:30

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It’s cool being able to vary your smoke like that.  I used a relative’s model at the lake cottage one summer, but all I have at home is my gas grill.  Steaks still taste great, but I’m at a loss for smokiness.

Snuze: Needs another Swede > Chariotoflove 04/08/2020 at 21:38

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Agreed. One of the neat things is it has a 2 part drip tray below the grates that has holes in it. You can slide the top part left or right to open or close more holes, which translates into more direct cooking like a normal grill, or more smoking.

You can make a great steak on any grill. It’s just a matter of the right seasoning and knowing how to cook it. I find low and slow works best most of the time.

Also, m y wife gets jealous of the grill.  

Cash Rewards > UserNotFound 04/08/2020 at 22:33

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I don't care if you sear first then finish the meat after, or sear second after a slow cook, but you gotta do one or the other. You're doing yourself a disservice if you're just throwing it in a grill or pan and flipping it a few times

Shane Moore > UserNotFound 04/08/2020 at 22:48

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You’d be squirrely dandlin’em.

S&P the choice for me. 

UserNotFound > Snuze: Needs another Swede 04/09/2020 at 07:10

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Snuze: Needs another Swede > UserNotFound 04/09/2020 at 07:14

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I love Letterkenny!